It's winter here in Hobart, snowed on the mountain today = Chilly indeed.
Thursday, July 15
It's winter here in Hobart, snowed on the mountain today = Chilly indeed.
Wednesday, June 2
Monday, May 24
FIVE FAVES (playing along with the fabulously named, Pip):
1. Locals who letter press. How can you not love the work of Ruby Victoria? She also admits she's a hoarder of stuff. Us too, us too. (The image above is from Ruby Victoria's blog)
2. Fonts. We love type. It's the foundation of great design, I reckon.
3. Making animal masks out of felt for big people and little people.
4. Ted Talks. Inspiring talks by fabulous people about interesting things. For free.
5. Saving our local radio. It's not so good that Edge Radio is in trouble but you can help by signing the petition or becoming a supporter. Or both!
Wednesday, May 12
Tuesday, April 27
Here's my version (it was TOPS):
Carrot and Zucchini Fritters
1 x medium - large carrot
1 x medium zucchini
1 x egg
25g (about 2 generous table spoons) plain flour
1 tsp (nice) curry powder or just cummin powder
1 x tsp of ground coriander OR some lovely fresh coriander
1/2 tsp salt
lemon wedge to serve
Grate the carrot and zucchini.
Combine well with the other ingredients.
Put a nice heavy bottom frying pan on the stove at a medium heat and dollop in some olive oil. Swirl it around to coat the pan.
Drop in a tablespoon-ish of mixure in the corner of your pan and spread it out thinly. Repeat. I got 4 fritters in my pan at once.
Cook one side until you see it browning around the edges and flip to cook the other side. Once cooked set aside and keep warm while you do the next batch.
Serve with lemon wedges.
We had ours with smoked salmon, pea sprouts (with lime and ginger balsamic vinegar) and some (stale. oops.) sourdough slices (toasted). YUM.
Monday, April 26
Vintage or new, on jewellery, books, paper goods and soft furnishings...silhouettes are a striking and simple design feature.
Plus, the word "silhouette" is pretty lovely, don't you think?
1. Ad Jewellery
2. Lucky Me Beads
3. Your Secret Admiral
4. Edie Beady
5. Trillium Artisans
Sunday, April 25
tea and spices
the basic recipe is something like
- Bring water to boil. add tea leaves (any black tea) and reduce heat.
- Add the spices: some cloves, cardamom (squeeze and crack the pods add them whole), a cinnamon stick (I like to break them into two).
- Simmer (until you get a nice rolling boil happening).
- Add some milk and cook a little more.
-Strain to serve.
-Sweeten to your own taste.
This on is a little fancier I found it here
1 Tbsp fennel or anise seed
6 green cardamom pods
1 cinnamon stick
1/4" ginger root, sliced thin
1/4 tsp black pepper corns
2 bay leaves
7 Cups water
Add, bring to a boil, and simmer 5 minutes:
2 Tbsp Darjeeling tea
6 Tbsp honey or brown sugar
1 Cup milk
Saturday, April 24
Thursday, April 22
Monday, April 19
Something a little like this:
Yes, that shop is called The Cake Lady. Too cute, right?
( you can visit the Cake Lady at 12 Charles Street, New Norfolk, Tasmania)
Image by Pony Parade.
Sunday, April 18
Quinces - They make the house smell like a home.
Yes autumn is here, always my favourite time of year, as birthday season is just around the corner and quinces are at the farmers market (or ripening up on a tree near you).
I cannot remember who gave me this recipe it may have been my aunt it may have been my mums friend Gail - either or thank-you it’s lovely and so easy which makes it all the better.
4 or more Big Quinces
Lots of sugar
Wash the fur off the quinces, but do not peel them.
Put them whole into a pot; add enough water to cover them by about 3cm.
Bring to the boil. Reduce heat medium, cook for about 30 minutes, just until they begin crack open and the peel starts to come away. Remove from the pot and set them aside to cool.
When the quinces are cool enough to handle, peel them, and remove the seeds and cores, I found it easiest to carve the soft flesh away as opposed to cutting them up like apples.
Now weigh the quince flesh, and then mash them up (with a potato masher) or whiz them in a whizzer (thank-you really wonderful boyfriends mum) until smooth.
Transfer flesh to a saucepan, and add the same weight of sugar as fruit, Mix. Cook at a very low heat for about 1 hour, stirring often with a wooden spoon, until the mixture blushes red and gets very sticky, and there is no visible liquid left.
Transfer it to a shallow dish (or if you are super cool some really cute jelly mould), and let it cool.
Once cool it should solidify and you can cut it up and portion it up for your true friends.
Its meant to last for up to 2 months in the fridge but I've never had it last that long. I brought stacks of Quinces in my excitement - so if anyone knows any more recipes please don't hesitate to share.
Monday, April 12
1. The colour palette in the above image makes me so happy. Via Hannah and Landon.
2. Clients from Hell, schadenfreude and self-righteousness all wrapped up in one very amusing tumblr.
3. Hair simultaneously attracts me and freaks me out a little. I find myself drawing it a lot.
4. Roller derby has taken over my life. I play with the Convict City Rollers and I'm feeling fit as hell and ready for anything!
5. I'm currently reading the Sookie Stackhouse series. It's almost a guilty pleasure and I'm loving letting myself fall completely into a fantasy world before I drift off to sleep.
Wednesday, April 7
Monday, April 5
2. Paper Moon Photo's are just so darling, so I made a collection here and if you need more check out our Favorites
Sunday, April 4
This recipe was a wedding offering from our friend Sam (partner-in-crime of Pony Parade). He's a real-live chef, so we try to invite him over for dinner as often as possible!
I made these for some other friends last night and they disappeared in seconds (they were also a hit with the teenagers).
500g chicken thigh (I used chicken mince because I don't have a food processor)
1 x bunch coriander (use leaves)
2 x birds eye chilli
4 x lime leaves (I used lime juice as a subsitute)
3 x garlic cloves
1 thumb ginger
10 shakes of fish sauce
Blitz the lot until fine and with wet hands roll into teaspoon sized balls. Steam or bake 15 minutes. (I didn't blitz mine, just moshed it together well and rolled into balls)
50ml fish sauce
50ml lime juice
1/3 cup grated palm sugar
1 chilli shredded
1 tsp shredded ginger
1 tsp shredded garlic
Allow to dissolve for one hour.
(image: low revolution)
Friday, April 2
Tuesday, March 30
Sunday, March 28
It's my turn to type out the five faves this week. Hooray!
1. Music - it's been a great weekend for music in Hobart. Notably the gentlemanly and wonderful Jandek and the fun and sweaty UV Race
2. Missed Connections - I love reading personal ads and imagining who wrote them, so naturally, I love this.
3. Spite Houses
4. Sunshine & Grease
5. Going to the farm gate market every Sunday ( for Hobartians - corner of Melville and Elizabeth Streets, every Sunday morning)
(Image from Missed Connections)
Thursday, March 25
With that in mind - here's some lovely rooms and shop fronts and studio spaces from around the web-land:
via Design Sponge
via Hello Sandwich
via Design Sponge
via Forty-Sixth at Grace
via The Selby
via London Shop Fronts
Tuesday, March 23
Sunday, March 21
I had 3 super ripe bananas the kind that have no yellow left
I mashed these up.
3 super ripe bananas
150g unsalted butter
3/4 cup of sugar
1 table spoon of honey
2 1/2 cups of plain flour
2 tea spoons baking soda
2 teaspoons of cinnamon
1/2 teaspoon nutmeg
1 teaspoon of salt
1/4 cup of soy milk
turn oven to 170C
cream butter and sugar
add banana, eggs and honey.
Sift in all the dry ingredients and mix. Add milk.
Grease tin, pour batter in and pop in the oven.
bake for about 40 min and then pop a skewer in to make sure its done.
Leave to cool for about 20 min and then serve warm with a little cream and a nice cup of tea.
Saturday, March 20
Are you going to Japan? Like looking at pictures of Japan? Like nice things? Breathe?
Whatever you are you'll probably like Hello Sandwich blog (see picture above!).
Just. Plain. Adorable. (via Rummey Bears)
Breath-taking photographs by Lina Scheynius (via Daydream Lily)
Lovely frou-frou and frills at Lobster and Swan.
I'm going to make this for dinner.
What are you doing this weekend?
Thursday, March 18
Tuesday, March 16
Just to prove that we aren't all about the ladies here at Pip Emma, I give you The Rules of a Gentleman. Daily inspiration for good mannered (and well-dressed) fellows!
Monday, March 15
Sunday, March 14
I brought some rhubarb and some strawberries from a local farmers market, then I got home and found a recipe on Smitten Kitten entitled Strawberry and Rhubarb Crumble, meow that's totally purr-fect.
Rhubarb with Strawberry Crumble
1 cup flour
1/2 cup of oats
1 teaspoon baking powder
3 tablespoons sugar
1 tablespoon of golden syrup
Zest of one lemon
For the filling:
1 1/2 cups rhubarb, chopped into 1cm pieces
1 punnet of strawberries plus a few extras, hulled, quartered
Juice of one lemon (pinched from the neighbours tree)
1/2 cup sugar
2 teaspoons of custard powder
Nice pinch of salt
1. Heat oven to 150C.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a deep little pie dish and Mix.
3. Prepare topping: In bowl, sift in flour, baking powder, add sugars and lemon zest and add the melted butter.
4. Cover fruit with topping. Bake until crumble topping is golden and fruit is bubbling beneath, about 30 to 40 minutes.
Let it rest a little and then add some ice-cream or something else even naughtier.
Friday, March 12
(Adorable card file from Lovely Design via Rifle Blog)
Feeling down? This adorable lady is sure to make you feel better (or worse. If you're not into it.)
We like vintage cameras and so does our friend Sean Fennessy - he's the founder of Trip35.net, which celebrates all things about those wonderful little Olympus cameras that take such great photos. Check out the blog for your photographic fix.
Gorgeous vintage-esque handmade clothes - yes please!
Gotta run off to check out the Cube Art + Design opening (new shop!) - so have a great weekend all!
Thursday, March 11
This is my Favorite DIY found on Park and Cube the full tutorial on twentythirtyforty.net.